ABSTRACT Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variables: time, temperature, and ethanol:water proportions as solvent. All extracts were analyzed into a UPLC ESI-Q-TOF-MS/MS in negative ion mode. All data were processed by QI Progenesis software by using a customized database based on phenolic compounds. The antioxidant activity (AA) was assessed by DPPH method. Globally, 43 PC were tentatively identified, and flavonoids were the most abundant. The increase in temperature was the main interfering with the extraction process. However, the temperature of 40°C for 24 h with ethanol:water ratio (75:25; v/v) promoted the most abundant extraction of hesperidin, and the highest AA (28.23 ± 0.01 µmol Trolox.g−1). All extraction conditions lead to extracts with similar qualitative profiles, but different AA.

中文翻译：

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UPLC-MSE法优化果蔬渣中酚类化合物的化学提取

摘要 酚类化合物 (PC) 提取会受到食品基质的许多内在特征以及用于分离和鉴定这些化合物的分析方法的影响。在这项研究中，分析了 30 种条件，考虑变量：时间、温度和乙醇：水的比例作为溶剂。所有提取物均在负离子模式下通过 UPLC ESI-Q-TOF-MS/MS 进行分析。所有数据均由 QI Progenesis 软件使用基于酚类化合物的定制数据库进行处理。抗氧化活性（AA）采用DPPH法评价。在全球范围内，初步鉴定出 43 种 PC，其中类黄酮含量最高。温度升高是萃取过程的主要干扰因素。然而，温度为 40°C 24 h，乙醇：水比（75：25；v/v) 促进了橙皮苷的最丰富的提取和最高的 AA (28.23 ± 0.01 µmol Trolox.g-1)。所有提取条件都导致提取物具有相似的定性特征，但 AA 不同。